Mushroom "Risoniotto" - The Washington Post

Bring a large saucepan of salted water to a boil over high heat. Meanwhile, heat 1 tablespoon of the oil and half of the butter in a large skillet over medium-high heat. Add half of the mushrooms and cook briskly, stirring often, until their moisture has evaporated and the mushrooms are starting to caramelize. Transfer to a dish; repeat with the remaining oil, butter and mushrooms. When the second batch of mushrooms is nearly cooked, add the pasta to the boiling water; cook until al dente (or maybe a minute or two from being fully cooked). Return the first batch of mushrooms to the skillet. Add the garlic, thyme and balsamic vinegar; cook, stirring, for a minute or two, then add the wine and cook until there is almost no liquid left, about a minute. Add the heavy cream or creme fraiche; reduce the heat to medium and stir until the sauce is slightly bubbling. Season with salt and pepper to taste. Drain the pasta as soon as it is al dente. Add to the mushroom mixture and toss well. Serve hot, sprinkled with chopped parsley.